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Thursday, July 12, 2012

Zucchini Lasagna

What have we been doing with the huge pile of zucchini picked from the garden? I'm so glad you asked....

I found this healthy recipe but tweaked it slightly and added in some tips I learned making it a couple of times to help you!

Zucchini Lasagna
From Dashing Dish, Serves 8-10
about 285 calories per serving when using 8

6 large zucchini cut lengthwise into 1/8-1/4 inch strips used as "noodles"
1.25 lbs lean ground turkey
1 large onion, diced
2 cups fresh or frozen broccoli, cut into small pieces
2 cups fresh or frozen cauliflower. cut into small pieces
25oz jar spaghetti sauce (or make your own)
1 clove garlic minced
Salt and pepper to taste
Italian seasoning to taste
16oz light ricotta cheese
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese

Preheat oven to 425. For the "noodles", spray cookie sheet and arrange zucchini slices seasoned with salt and pepper. Bake 5 min on each side and set aside. Lower oven to 375. For the meat, cook ground turkey until browned in large skillet. Add veggies (cut into small pieces - learned this makes it fit much better!), seasonings, and all spaghetti sauce. Simmer for 10 minutes or so.

For the cheese, mix ricotta and parmesan together. Now you are ready to assemble the lasagna. Spray two 9x9 baking dishes (you can use one 9x13 instead but I think the 9x9's work better). The first layer is meat, then zucchini slices, then cheese mixture. I believe I repeated 2 times so in total 3 layers of each. Then sprinkle mozzarella on top, cover with foil and bake at 375 for 1 hour. Remove foil and bake another 5-10 min to brown the top. I forgot the browning the first time so no worries if you skip it.

Cool for a few minutes and serve!

As you can see in the pictures this is a very juicy lasagna due to using all the veggies. If you want a little less juice you can pour some out after it has baked.  The original recipe uses spinach in the meat layer too so if you like spinach you can look at Dashing Dish's recipe but I preferred to leave it out. I like doing this recipe in the two 9x9 dishes so I can freeze one for several weeks later. We have done this each time we make it and it freezes wonderfully!

Hope you enjoy!

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1 comment :

  1. This looks great. Every summer I look for new recipes to use up the abundance of zucchini our garden gives us. I also like the broccoli and cauliflower added in.
    Thanks for posting recipe.


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